Easy Bean Soup

You whole family will love this fragrant and warming Bean Soup

Course Main

Cuisine Vegan

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 342kcal

1 tablespoon olive oil
2 cups (104g) frozen diced onions or 2 fresh onions finely diced
¾ cup (130g) frozen diced bell peppers or 2 fresh peppers, deseeded and finely diced
2 ribs celery, cleaned and finely diced or a pinch of ground celery seeds
1 tablespoon cajun seasoning or creole seasoning or to taste
1/2 teaspoon smoked paprika
4 tablespoon corn starch
6 cups (1.5l) vegetable broth hot
56 ounces (1600g) cans black-eyed beans drained and rinsed
14 ounces (400g) frozen corn
1 bay leaf
Salt
Ground black pepper
Hot sauce (optional)
Garnishes – limes

Heat the olive oil in a pan over medium heat, add the onions, peppers and celery or ground celery seed and sautée for about 5 minutes till softened.
Add in the garlic and fry for 30 seconds until fragrant then mix in the cajun seasoning, paprika, and corn starch and stir until the onion mixture is coated.
Add the hot broth straight into the saucepan, followed by the rest of the ingredients.
Bring to the boil, then simmer for about 20 minutes before serving.
Season well before serving, stir in some hot sauce if using topped with and lime slices.

Sautée the onions, peppers and celery or ground celery seed in a pan with olive oil over medium heat for about 5-6 minutes until the onions and peppers soften.
Stir in garlic and fry for 30 seconds until fragrant. Then mix in your spice and cornstarch until the onion mix is well-coated.
Place the spiced onion mix in your slow cooker, followed by the vegetable broth, beans and sweetcorn.
Cover and cook on high heat for 3.5-4 hours
Season well before serving, stir in some hot sauce if using topped with and lime slices.

Feel free to add (small) defrosted frozen carrots to bulk this out some more. Just add them about halfway through cooking.

Chop your onions, bell peppers, and celery in advance to make the cooking process smoother. If using frozen onions and peppers, they can be added directly from the freezer.

Start with a smaller amount of Cajun seasoning and add more as needed. Some brands or homemade blends can be spicier than others, so it's best to taste and adjust gradually.

Sauté the onions, peppers, and celery in the olive oil until they become translucent. This step enhances the flavor of the soup by releasing their natural sweetness.

Make sure your vegetable broth is hot when you add it to the soup. This helps maintain the cooking temperature and ensures a smoother incorporation of ingredients.

In a separate bowl, mix the cornstarch with a bit of cold water before adding it to the soup. This prevents lumps from forming and helps evenly thicken the soup.

Once all the ingredients are combined, allow the soup to simmer gently. Avoid boiling it vigorously, as this can cause the beans to break apart and become mushy.

Taste your soup throughout the cooking process. This allows you to adjust the seasoning, salt, and spiciness to your liking. Remember, you can always add more but can't take away.

While frozen veggies are convenient, using fresh onions, bell peppers, and corn can add a slightly different texture and flavor. Feel free to choose based on your preference and what you have available.
There are 3 Blue Plan SmartPoints in one serving of this soup.